Cocktail historian David Wondrich is the world's foremost expert on the history of the American cocktail. Mr. Wondrich has been described
as "A living iPod of drink lore and recipes" (New York Times) and a "crazy, bearded Civil War general" (Conan O'Brien). David is Esquire
magazine's Drinks Correspondent, and has written for Saveur, Bon Appetit, Gourmet, Wine & Spirits, Real Simple, Marie Claire and more.
He has written three books on cocktails and mixology.

Trafalgar Punch

During the Britannia Age of Sail, the men who sailed those great wooden ships liked nothing better than to sit around a big bowl of punch drinking toasts. Trafalgar Punch is precisely the sort of thing they would have served back then.

In a 3-quart punch bowl, muddle the lemon peel and sugar. Let it sit for one hour. Stir in the lemon juice. Add the Taylor Fladgate 10 Year Old Tawny Port, Armagnac, rum and water and stir again. Carefully slide in a 1-quart block of ice. Chill for 20 minutes and grate 1/3 of a whole nutmeg over the top. Ladle out small servings into punch cups. Makes 20-30 servings.

Maria McClaire

A nod to the current trendiness of Irish whiskey and Italian bitters, the Maria McClaire uses Fonseca Siroco White Port to bridge the gap between them, creating a smooth and mellow drink that has an intriguing edge to it.

Louisville Julep

The Mint Julep - a far more popular and flexible formula than it is today - as made by Mr. Redding, who kept the Pearl Street House in Louisville twenty years before the Civil War.

Put 1 1/2 teaspoons superfine sugar and 1/2 oz water in the bottom of a pint glass and stir to dissolve. Add 6 or 7 mint leaves and press them lightly with a muddler. Fill the glass with finely-cracked ice. Add:

Pour this carefully into another pint glass, pour it back and repeat 3 or 4 times until everything is mixed.Add more ice to fill the glass, insert 4 or 5 good sprigs of mint, nestle a berry or two among the mint and add a couple of straws. Then smile.

Suburban

This dark, rich and masculine pre-Prohibition classic comes from the bar of the old Waldorf Astoria hotel, on the site where the Empire State Building now stands. It was named not after the hordes of commuters who use nearby Penn Station but rather after a horse race, the Suburban Handicap, that was run every June at Sheepshead Bay (these days, they run it at Belmont).

Strain into a chilled cocktail glass and twist a swatch of thin-cut lemon peel over the top.

Cocktail historian David Wondrich is the world's foremost expert on the history of the American cocktail. Mr. Wondrich has been described
as "A living iPod of drink lore and recipes" (New York Times) and a "crazy, bearded Civil War general" (Conan O'Brien). David is Esquire
magazine's Drinks Correspondent, and has written for Saveur, Bon Appetit, Gourmet, Wine & Spirits, Real Simple, Marie Claire and more.
He has written three books on cocktails and mixology.

Bar Drake Manhattan

The signature drink of the Sir Francis Drake Hotel on Powell St. in San Francisco, the secret is the smidge of maple syrup that magically blends the Fonseca Bin 27 Ruby Port and bourbon together. Seemingly everyone who has visited this ornate hotel bar remembers its "old school" Prohibition ambience and the Bar Drake Manhattan.

Bin 27 Martini

During the Martini's heyday in the 1960s, the Rat Pack, James Bond and Madison Avenue exec's downed
multiple rounds at lunch. The current retro appeal of Mad Men has helped make the Martini cool again and
Fonseca Bin 27 Ruby Port adds a new twist to a classic cocktail.

Cocktail historian David Wondrich is the world's foremost expert on the history of the American cocktail. Mr. Wondrich has been described
as "A living iPod of drink lore and recipes" (New York Times) and a "crazy, bearded Civil War general" (Conan O'Brien). David is Esquire
magazine's Drinks Correspondent, and has written for Saveur, Bon Appetit, Gourmet, Wine & Spirits, Real Simple, Marie Claire and more.
He has written three books on cocktails and mixology.

Using a shaker, mix Taylor Fladgate 10 Year Old Tawny Port and the 10 Year Old Scotch whisky. Serve in a well-chilled vermouth cocktail glass. Garnish with an orange twist.

Cocktail historian David Wondrich is the world's foremost expert on the history of the American cocktail. Mr. Wondrich has been described
as "A living iPod of drink lore and recipes" (New York Times) and a "crazy, bearded Civil War general" (Conan O'Brien). David is Esquire
magazine's Drinks Correspondent, and has written for Saveur, Bon Appetit, Gourmet, Wine & Spirits, Real Simple, Marie Claire and more.
He has written three books on cocktails and mixology.

Pink Blossom

Created by renowned wine journalist Leslie Sbrocco, PINK Blossom is aromatic and fresh made with CROFT PINK Port, St. Germain Elderflower liqueur and brut sparkling wine. This effervescently festive delight may well have you thinking of the beach all through the year...

Punchy Pink

This drink's wonderful blend of CROFT PINK Port, lemonade, pomegranate juice, Prosecco, and fresh strawberries is a new take on the classic holiday punch with provocatively tart, lively and vibrant flavors.